Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Pasta puttanesca is an easy weeknight spaghetti dish that packs an aromatic punch in its tomato sauce, thanks to garlic, anchovies, capers, and olives.
Dish: Spaghetti Puttanesca
Variant: Classic Spaghetti Puttanesca
Source: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
- Total time
- 20 min
- Active time
- 5 min
- Yield
- Serves 2 to 3
- Difficulty
- Medium
- Equipment
- 2 required
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Ingredients and Constraints
Ingredients
- Preparation: Thinly Sliced or Finely Chopped By Hand
- Preparation: Finely Chopped
- Preparation: Drained and Chopped
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Garlic
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: thinly sliced; finely chopped by hand
Source: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Garlic
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Anchovy Fillets
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Capers
1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Black Olives
1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Peeled Tomatoes
1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Parsley
Small handful minced fresh parsley leaves
The source row includes a form, size, temperature, or preparation detail.
Details and source
Pecorino Romano Cheese
1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Parmesan cheese; plus more for serving
Source: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Additional ingredient notes
Required setup
Equipment
Optional equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
15 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
5 minCookMedium Skillet%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-25-1e1de62894e74a70b02f2e8f80aa9ba3.jpg&w=3840&q=75)
Image detailsTwirling spaghetti puttanesca on a fork over a bowl.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-02-composite-8cbf0b03838242fd8fff47abf3f3eb73.jpg&w=3840&q=75)
Image detailsPhoto collage showing sautéing garlic, anchovies, capers, and olives in olive oil for pasta puttanesca.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference Visual cue
until garlic is very lightly golden, about 5 minutes
Checks2
Visual cueInfoVisualuntil garlic is very lightly golden, about 5 minutes
Expected state: until garlic is very lightly golden, about 5 minutes
TimingInfoTimingabout 5 minutes
Target: 5 minute
Expected state: Cook over medium heat until garlic is very lightly golden, about 5 minutes.
Troubleshooting2
CautionDry or Overcooked MeatStep 1Dry or Overcooked Meat
Meat turns dry or stringy after frying.
But, truth be told, puttanesca tastes best when your senses have been slightly impaired and the whole thing is sloppy, there's more than a bit too much sauce (both on the pasta and on my camera), and the spaghetti is slightly overcooked.
Prevention
I use canned San Marzano tomatoes that I break up by squeezing them between my fingers in a bowl, so you get a nice mix of purée and juicy chunks, then bring the whole thing to a simmer.
CautionBurned Aromatics or EdgesStep 1Garlic gets too dark
The sauce tastes harsh or bitter before the tomatoes go in.
The garlic cooked past very lightly golden instead of gently sizzling.
Prevention
Adjust the heat so the garlic, anchovies, and pepper flakes sizzle gently and stop when the garlic is only very lightly golden.
Recovery
Lower the heat immediately; if the garlic is burned, start the oil, garlic, anchovy, and pepper-flake base again.
Inputs and tools8
Uses
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
- 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
- 6 tablespoons (90ml) extra-virgin olive oil, divided
- Large pinch red pepper flakes
- 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note)
- 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
Simmer%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-01-composite-aa52eadf192c47369f924aafafedb1cc.jpg&w=3840&q=75)
Image detailsPhoto collage showing crushing tomatoes then adding to skillet to make pasta puttanesca sauce.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference Inputs and tools3
Uses
- One 5-ounce (140g) can oil-packed tuna (optional)
- 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)
Techniques
Step 3
Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
2 minLarge Sauté Pan OptionalLarge Saucepan Optional12-inch Skillet%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-21-306c79aee2cb4f3397226b41876abbb0.JPG&w=3840&q=75)
Image detailsAdding canned tuna to a skillet of pasta puttanesca.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__02__20210202-spaghetti-puttanesca-melissa-hom-3-b39a49acb01144e0811391b44f32a04e.jpg&w=3840&q=75)
Image detailsBoiling spaghetti in a large saucepan for pasta puttanesca.Serious Eats / Melissa Hom · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference Checks1
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
Inputs and tools5
Uses
- 8 ounces (225g) dried spaghetti
- Kosher salt
Equipment
Why and source
This step has reviewed source-backed guidance.
Step 4
Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
DrainTongs OptionalColander Optional%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-13-fe6333dfebcf4bf2aec456a93bacf86d.jpg&w=3840&q=75)
Image detailsTransferring cooked spaghetti to a skillet of sauce for pasta puttanesca.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference Inputs and tools4
Uses
- 8 ounces (225g) dried spaghetti
Equipment
Techniques
Step 5
Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper (be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients). Serve immediately with more grated cheese at the table.
1 min-2 minSeasonServe%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-23-79f83e0ada164858800aa5e175fb90a7.jpg&w=3840&q=75)
Image detailsPasta puttanesca, made with spaghetti, in a bowl with a fork.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-puttanesca-pasta-week-14-composite-e5cc0c2e986d42bcb0634d713b3557b8.jpg&w=3840&q=75)
Image detailsPhoto collage showing finishing pasta puttanesca with pasta water and cheese.Serious Eats / J. Kenji López-Alt · Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)Dev reference Checks2
TimingInfoTiming1 to 2 minutes
Target: 1-2 minute
Expected state: Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer.
ServiceMain recipeSource service instruction
Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper (be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients). Serve immediately with more grated cheese at the table.
1 min-2 minInputs and tools8
Uses
- 6 tablespoons (90ml) extra-virgin olive oil, divided
- 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
- Small handful minced fresh parsley leaves
- Kosher salt
- 8 ounces (225g) dried spaghetti
- Freshly ground black pepper
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Weeknight Puttanesca Starts With Garlic Oil
A pasta sauce that cooks in less time than it takes to boil the pasta is a weeknight savior.
"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan sex workers would lead customers to their doors. The first step in pasta puttanesca is very similar to pasta with aglio e olio (garlic and olive oil): flavoring plenty of good extra-virgin olive oil by slowly sizzling garlic and chile flakes in it.
Puttanesca Sauce Is All About Proper Prep
But for applications in which the anchovies are going to be dissolved, oil-packed fillets will do just fine.
Once the garlic and anchovies have had a bit of time to get to know each other and the garlic starts to take on a slight tan, in go the olives and capers.
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A Low-Water Boil and Saucy Finish for Better Spaghetti
Meanwhile, I get the spaghetti cooking, using a 12-inch skillet or a sauté pan; there's no need to waste energy, time, and water bringing a huge pot to a boil (especially in water-strapped California).
In fact, the dish comes out even better with the low-water method of pasta cooking, as it increases the concentration of starch in the water, which will help the sauce thicken and cling to the noodles later on. But simmer it hard for a moment while tossing, stirring, and adding pasta water to keep it moist, and the sauce will tighten right up, coating each strand of spaghetti in a thin sheen of flavor.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 2 to 3
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
I don't recommend using a Microplane, grater, or garlic press in this dish, as the garlic will end up burning before it can really flavor the oil.
I don't recommend using a Microplane, grater, or garlic press in this dish, as the garlic will end up burning before it can really flavor the oil. This is one of those instances where the method of mincing really does matter.
Check out our guide on how to chop capers and olives for detailed instructions.
Check out our guide on how to chop capers and olives for detailed instructions.
More source notes
Useful article notes that do not need to interrupt the cooking method.
Notes
I don't recommend using a Microplane, grater, or garlic press in this dish, as the garlic will end up burning before it can really flavor the oil.
This is one of those instances where the method of mincing really does matter.
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Source and Origin
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Adapted from source
Imported from the Serious Eats page for dev review.
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Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
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